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Probiotic yogurt with omega-3-containing purslane and fresh dill
CALORIES
GI
POTASSIUM
FIBER
Selected: 100 g
59
KCAL / 100G
Carbs
4.5g
· 30%
Protein
3.5g
· 23%
Fat
3.1g
· 47%
Fiber
1.1g
Vitamins
Vitamin K
52µg · 43% DV
B2
0.16mg · 12% DV
B12
0.24µg · 10% DV
Vitamin C
8.2mg · 9% DV
Minerals
Phosphorus
88mg · 13% DV
Calcium
116mg · 12% DV
Iodine
18µg · 12% DV
Potassium ⭐
235mg · 7% DV
GLYCEMIC INDEX
GLYCEMIC LOAD
Accounts for portion size — a more realistic measure than GI alone.
NOVA 2
Minimally Processed
1. Unprocessed
2. Minimally Processed
3. Processed
4. Ultra-Processed
NOVA classifies foods into 4 groups by industrial processing. NOVA 1 (unprocessed) is the healthiest.
Contains these allergens:
Vegan
— Not suitable
Vegetarian
✓ Suitable
Gluten-Free
✓ Suitable
Dairy-Free
— Not suitable
Mediterranean
✓ Suitable
Paleo
— Not suitable
Whole30
— Not suitable
DASH
— Not suitable
Keto
— Not suitable
Low FODMAP
— Not suitable
SATURATED
1.75g
MONOUNSATURATED
0.8g
POLYUNSATURATED
0.3g
Omega 6:3 ratio 1.6:1
Below the ideal 4:1 — a good omega balance.
Purslane, dill and yogurt salad provides 59 calories per 100 g.
A 100 g serving contains 3.5 g of protein. This adds protein to an otherwise light vegetable-based salad.
It contains 4.5 g of carbohydrates per 100 g, making it relatively low in carbohydrates. Consider the total portion size when planning your intake.
The glycemic index of purslane, dill and yogurt salad is 15. This is considered a low GI value.
With 59 calories per 100 g and a glycemic index of 15, it can fit into a balanced eating plan. Portion size should match your individual daily goals.
It provides 3.5 g of protein, 3.1 g of fat, and 1.1 g of fiber per 100 g. These nutrients can contribute to the overall filling quality of a meal.
Yes, this salad is compatible with a gluten-free diet according to the provided dietary suitability information.
Yes, it is suitable for vegetarian eating patterns. It is also compatible with Mediterranean and flexitarian diets.
Yes. It contains dairy, so it may not be suitable for people with a dairy allergy or those avoiding dairy products.
Yes, it is classified as minimally processed. It is a salad made with vegetables and yogurt.
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Nutrition data compiled from USDA FoodData Central and scientific sources.